Tartiflette is a great potato and melted cheese dish. It’s one of those you love to eat when out skiing or hiking in the mountains, getting cold, burning a lot of energy all day and then sitting around the table with a group of friends.
The ingredients are firm potatoes, Reblochon cheese, bacon, shallots, garlic and crème fraîche. I would describe how to make tartiflette, but I couldn’t do it any better than “le meilleur du chef” who have done a step-by-step photo series on how to prepare tartiflette. It’s very easy and can be done in about an hour.
Some hints and comments:
I highly recommend using an Emile Henry dish – they are beautiful ceramic dishes and the tartiflette will not stick. Believe me, you will be surprised how easy you can take the potato and cheese mix out of the dish and how little time it will take to clean.
Most of the ingredients are easy to find. Make sure you get firm potatoes. And go to a good cheese store for the Reblochon. Both the Tromp Winkel on Beethovenstraat and the Kaashut on Postjesweg carry Reblochon and will be able to sell you a ripe one – make sure you mention it. They also sell special crème fraîche that is much heavier and creamier than the regular stuff and will make your Tartiflette even yummier.